Zucchini with red lentils (mercimekli kabak)
A lunch for one: 465 kcal with 22 g of protein, 64 g of carbs and 16 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Turkish
- 465 kcal
Nutrition per serving
465 kcalEnergy: 18% protein, 52% carbs, 30% fat
- 22 gProtein
- 64 gCarbs
- 16 gFat
Fiber 13 gSugar 17 gSodium 570 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Zucchini2 (350 g)
- Red lentils, dry60 g
- Onion½ (60 g)
- Tomato1 (100 g)
- Pepper paste1 tbsp
- Olive oil1 tbsp
- Garlic2 cloves (6 g)
- Dried mint1 tsp
- Chili flakes½ tsp
Method
- Soften the chopped onion and garlic in the olive oil for 4 minutes, then stir in the pepper paste for 1 minute.
- Add the grated tomato and cook for 3 minutes.
- Add the zucchini cubes, rinsed lentils, salt and 350 ml hot water; cover and simmer for 20 minutes, until the lentils are soft.
- Finish with mint and chili flakes, rest for 5 minutes and serve warm.
Make ahead
Cook it up to 3 days ahead and reheat with a splash of water.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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